Cut the tomatoes in half. If the tomatoes aren’t squishy enough to smash with your hand, grate them and save the skins for another project.

Slice a baguette into thirds and then in half lengthwise, you should have six long pieces. For any pullman or rustic pieces of bread, cut slices on the diagonal. Place them on a baking sheet and broil* until the edges are brown and the middles don't squish down when you touch them.

Cut each garlic clove in half. Rub a half garlic clove over each open face of toast. Make sure to press down as if the crispy edges of the bread as if it was a cheese grater, you should have completely disintegrated the garlic. If you do not like the sting of garlic, rub a clove lightly on the face of the bread or opt for roasted garlic.

When you are ready to serve, smash a tomato onto each slice of bread and spread it around (or spoon if you had unripe tomatoes). Save the skin for another project. Finish with big flakes of Maldon salt and a touch of really nice olive oil. I also like a side of Manchego cheese to remind me of my trip to Spain. It is best enjoyed simply but it wouldn’t be ruined if you added a soft boiled egg.

*Side note about broiling: My roommates and I loved toasting things on the open flame of our stove burners. If you do this, please use tongs, do not wear long sleeves and for the love of god, have a fire extinguisher handy.